Sam Fujisaka: could you talk about storing cheese? [moved from Home Cooking]

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Sam Fujisaka: could you talk about storing cheese? [moved from Home Cooking]

I've read some old posts of yours where you talk about storing cheese (appropriately wrapped in the appropriate place in the refrigerator) for a super-long time! Could you explain wrapping/temp information for different cheese categories and what to watch out for? (ie, when you toss certain cheeses?)

I keep mine in the "lunchmeat drawer" (not the crispers, the upper drawer,) usually wrapped in plastic wrap b/c it's prone to dry out (mostly hard or semi-hard melting cheeses, along with some soft goat cheeses) and I always have issues with mold. (I assume that's the airtight nature of the plastic wrap?)